Chocolate Covered Peanut Butter Flapjacks

Makes 9 large, 12 small

INGREDIENTS:

125g gluten free jumbo oats

125g gluten free porridge oats (or additional 125g of jumbo oats)

95g peanut butter

1 tbsp maca powder (optional)

120ml maple syrup

75g coconut oil

Chocolate layer:

100g coconut oil

6 tbsp cacao powder

5-6 tbsp maple syrup

½ tsp vanilla extract

METHOD:

• Preheat the oven to 180oc and line a 8×8 inch square tin
• Melt the coconut oil in a bowl over a pan of of simmering water
• Remove from the heat and whisk in the peanut butter and maple syrup
• Mix the oats and maca powder together in a bowl
• Stir the wet ingredients into the oat mixture until well combined
• Bake for 12-15 minutes until the top starts to turn a golden brown
• Leave to cool
• To make the chocolate melt the coconut oil over a pan of simmering water
• Whisk in the remaining ingredients and leave to cool
• Once the chocolate mixture has cooled pour over the flapjacks
• Allow the chocolate to set for approx 1 hour before cutting

These chocolate covered peanut butter flapjacks are the ideal gluten free, low fodmap, mid-morning snack for adults and for children! I like to take them to work or on a long dog walk for an energy boost. I especially love the indulgent chocolate layer! I use half porridge oats and half rolled oats in this recipe because I have found a lot of flapjacks tend to fall apart easily so the softer porridge oats is to help hold them together.